As part of HuffPost's “Reclaim” project, HuffPost Taste will focus the entire month of July on simple ways you can reduce food waste in your own home.

A lot of us home cooks -- especially bakers -- find ourselves with leftover egg whites or yolks, depending on what we've been whipping up in the kitchen. We don't want to throw them out, because that would be a waste of good egg and good money. And we don't want to wait too long to use them either because once an egg is cracked it has a shorter shelf life, roughly 2-4 days.